What, me? Brussels sprouts? You don’t say. Consider my initial recipe just part 1. This is the long-awaiting part deux.
My friend Hooch told me time and time again how great Brussels sprouts are shredded. When I finally tried them, I was so impressed! This is a great way to jazz up Brussels sprouts. And people who are apprehensive of sprouts might go for shredded sprouts due to the more familiar texture. These can easily be a side dish, or if you’re me… dinner and then lunch. NOT to share.
- 12-14 ounces Brussels sprouts, trimmed (stems and outer leaves removed)
- 1-2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp maple syrup
- 1 large shallot, finely chopped (minced? Whatever.)
- Minced garlic to taste (I used probably 2-3 Tbsp. I’m a freak.)
- 1/4 cup slivered almonds
- 1/8 cup (ish) grated Parmesan cheese
- Salt and pepper to taste
Start by prepping your clean sprouts. For two LARGE servings (about 7-8 ounces each I used 1 and 1/2 bags of sprouts from the grocery. Usually each bag is a single serving for me, so these are larger servings. Play around with it and see how much works for you. All the amounts for the ingredients in this recipe are flexible.
I cut each sprout in quarters while prepping to make them easier to shred.
Move the cut sprouts to a food processor.
We have a non-electric one that you “churn” that does a great job. If you don’t have a food processor you can shred them with a knife. The finished product:
PS the lid looks like a face. Tell me you don’t see it.
Put a little oil at the bottom of a large, deep sauté pan and turn it on medium heat. Then start making the balsamic sauce.
Add balsamic and maple syrup in a 2:1 ratio. I did 2 Tbsp balsamic vinegar to 1 Tbsp syrup. I used nasty cheap fake syrup and it was delish. Stir and keep on medium low heat. You don’t want it to fully reduce into a syrup-y balsamic reduction, you just want it to reduce a little and combine nicely. If it looks like it’s reducing too fast while you cook the sprouts, lower the heat.
Add the shredded sprouts to the pre-heated oiled pan. Salt and pepper them.
Stir them around to make sure the oil is distributed. Then stir them around intermittently. You are going to cook them about 7 minutes, depending on your heat and how much you’re cooking. Don’t base it on time… base it on scent and flavor. They will start to develop a nice nutty smell, and some pieces will brown a bit. That’s how you know you’re almost there. When they look like they’re getting done, taste!
About a minute or two before finishing the sprouts, add your shallot and garlic. Adding it earlier will overcook the tiny pieces.
I make a well in the center, drop a touch more oil, then add the shallot and garlic. Let them sauté a minute and then mix all together to finish cooking. For tips on garlic, see my last Brussels sprouts post!
Once the sprouts are ready, turn off the heat and add your slivered almonds.
Then, pour in the balsamic sauce.
The sauce is deep and sweet and will just kiss the sprouts with flavor. Do NOT over-sauce! Sometimes when I eyeball it I make too much. If you add too much sauce, they’ll get soggy and gross. You just want to dress the sprouts like a light salad.
When plating, sprinkle with a generous portion of Parmesan. And then fall in love.
And a close-up… be still my heart.
There is a great salty/sweet balance in this dish, and I love the crunch from the almonds. You could sub a different nut, or even add a protein like bacon. And while I love Parmesan, goat cheese is AMAZING with Brussels sprouts. I usually just throw together what I have in the pantry. This combination happened to be an instant winner!
Be careful because the recipe will turn into this far too quickly…
Any questions about sprouts… I’m your gal! Hope you love trying Brussels sprouts in this new way!